Deanna, tin is fine too as long as it is not already rusted. Cathy, you find me a bunch of pans and I'll try to find the time to drive to Marble! Today's market was pretty successful; when I was ready to pack up at 11:30 am, I only had two challah loaves and 3 bags of corn muffins left. I traded a challah for a cucumber and a Mediterranean squash (delicata) and I will share the corn muffins and other loaf of challah with my mom. There were many of the regulars, both vendors and customers; chatted with a nice guy selling fresh cut tuberoses and I met a traveling nurse from Detroit who is down here for 12 more weeks. A mom and her son from El Salvador enjoyed my Hawaiian Banana bread on the spot. The "dog lady" and the "mail-order bride" were there, as was the curmudgeon vendor who takes up twice the space he should (grrrrr). It was humid, of course (this is NC in July after all) but there were plenty of breezes and I was able to get close to the Big Tree for some shade. Oh, and one shopper lost her car keys; I helped her look a bit, but she still had not found them by the time I left. Just a regular Saturday at the market! Teresa

I have given the artisan bread book to so many friends as gifts... pretty cool, huh? Do you guys have a special container to keep the dough in in the fridge? I bought one of the ones they recommended, but there's no convenient way to keep the lid ajar. I would love to see other people's solutions! I have not made the bread since we moved into this house (Halloween) because the fridge was so small. I am a little nervous that my new CD FD Jenn Air won't have enough room, either! (Never had a CD fridge before.)

egganddart: Cottage Garden Forum....you look under Garden Forums. The recipes are in the Conversation section. You are probably looking in the Home Forums. My son and DIL are chefs and are at a local restaurant owned by a friend. If you are interested it is YellowHammerRestaurant.com in Waverly AL. I have heard his stories about the huge Hobarts they had in the Marines when he was in the service. He uses a KA now since he doesn't have to cook for 800 anymore LOL> I agree that refined carbs are pretty bad. Like you the complex ones are the ones that fire my engine. Amy I know there are Rails to Trails up there and we have them too here. They are really catching on everywhere. There is a magazine that comes out and all it has in it is R2T all over the US and Canada. Great magazine. I have a great selection of trails from 15 min to 1 1/2 hrs to choose from. Here goes: Bartram Trail - Tuskegee Nat'l forest Pine Mountain Trail - Pine Mt Ga McIntosh County Park - Carrollton Ga Sweetwater State Park - Georgia Cheaha St. Park - Alabama Oak Mt State Park- Alabama Chewacla State Park- Alabama I think that is a pretty complete list. I go to the Bartram trail the most as it has several different sections. Upper which is 4 miles out / 4 back. Lower which is 9 mi out/9 back, Pleasant Hill which is rolling and combines dirt road and trail for 4 out/4 back. The Horse Trail which is 14 continuous and can be made into loops with upper Bartram if you know the way. I mostly go alone these days . My best friend moved to Carrollton ga and he and I try to run together 1x a week sometimes 2. We are planning a road trip the end of March and will combine running trails in Fl with mt biking and Blue Grass music at Live Oak. I have to make my fun where I can as there are no "play pals" around that want to do this kind of rougher stuff. They all want to be on roads and watch their GPS for the number of miles and how fast they go. I got away from that years ago and now do it 'cause I can and 'cause I work on stuff in my head while I run. I have done 24 UltraMarathons, from 50K to 100 milers. I loved that but it got so expensive to travel and so I just do what I can now. If you Google "Maryland Trail Running" there is a bunch of stuff. One in Towson and another one I didn't recognize. There is also an Adventure group in Catonsville, where we used to live in 1973!! If you tell me what town I can find more specific stuff. Usually state parks are the best. Also UltraRunning Magazine list all the races by state and the race directors all know the best trails and you can hook up through them. Let me know if you want help or more info. Caroline

Sonnie, I don't know what "rapid pre-heat" means . All I do it turn on the oven to convection bake and change the temp to 350. I don't ever lower the temp due to convection. My understanding is that it means nothing unless you are baking something for a long time. As soon as the oven reaches temp I put in whatever I am baking. The only time I do a long preheat is if I am doing my artisinal breads and then I do preheat for 45 min-1 hr since I am using my cast iron pots or my steel baking stone...those need a good long pre-heat. As an example of convection speeding up baking I messed up last night and didn't take out my roast chicken soon enough. I used convection roast and it was a 5# chicken. It was in at 375 and I left it too long...sigh...dumb. The oven roasts very well and I should have paid attn but had company and got side-tracked. As far as quick breads drying out or not rising on convection I haven't had that happen. I always bake all quick breads at 350 for 45-1hr.15min...depends on size of pan and recipe. Usually 1hr. They always rise nicely and are very moist. I know in the past there have been complaints about the newer Miele ovens. Mine is 7 yrs old and rococco girl's is about that too. We have the same ovens. She never has a problem either. I hope you get good results. PLease do let me know. c